Veal Schnitzel Recipe

• 1 pound (1/4 inch thick) veal cutlets (about 6)
• 3 Large eggs
• 1 teaspoon salt
• 3/4 teaspoon coarsely grnd pepper
• 3/4 c. all-purpose flour
• 1 1/2 c. soft breadcrumbs
• 3/4 c. butter
• 5 ounce. Gruyere cheese, thinly sliced
• 3 tbsp. dry parsley flakes (optional)
• Twists of lemon (optional)
• Fresh parsley sprigs (optional)

1. Place cutlets between sheets of wax paper; flatten to 1/8 inch thickness using a meat mallet or possibly rolling pin.
2. Combine Large eggs, salt, and pepper; beat well.
3. Dredge cutlets in flour; dip in egg mix, and coat with breadcrumbs.
4. Heat butter in a large skillet over medium heat; add in cutlets, and cook 4 to 5 min.
5. Turn cutlets, and top with cheese.
6. Cover and cook an additional 3 to 4 min.
7. Sprinkle with parsley flakes, if you like.
8. Garnish with lemon twists and fresh parsley, if you like.
9. Yield: 6 servings.

veal cutlets, eggs, salt, pepper, allpurpose, breadcrumbs, butter, gruyere cheese, parsley, lemon, parsley sprigs

Taken from cookeatshare.com/recipes/veal-schnitzel-22838 (may not work)